DESERT HILLS GOLF CLUB

Violations (4)

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Staff at the bar used bare hands to handle a slice of lime to garnish a customer's beverage.

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. An open package of hot dogs in the household refrigerator had a temperature of 46F.

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Hot dogs are being held in a household refrigerator, which is not able to keep food that requires temperature control for safety at or below 41F. Cold holding equipment used to hold TCS food shall be commercial grade, ANSI/NSF. This refrigerator is not running cold enough, the inside thermometer reads 50F, the unit itself reads 32F.

  Utensils, Equipment and Vending

• 9a890e57-30b0-458a-914d-d0b2a3c85b55

  Warewashing facilities, installed, maintained, used, test strips

  4-302.13 (B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Bar Within ten days, obtain a means to verify that the internal temperature of the dish machine reaches at least 160F. Even though there is a temp gauge on the outside of the unit, it is important to verify the temp inside the compartment. Options are to obtain an irreversible temperature measuring device or heat indicator paper/tape. The temperature should be verified daily before use of the dish machine. 1Minimum temperatures required to sanitize: 80F on machine, 160F inside compartment.

  Utensils, Equipment and Vending